Baked Lemon Pudding
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||5|
|Baking powder||1⁄4 Teaspoon|
|Eggs||2 , separated|
|Grated lemon rind||1 1⁄2 Teaspoon|
|Lemon juice||3 Tablespoon|
|Melted butter/Margarine / fat / salad oil||1 1⁄2 Tablespoon|
|Milk||1 Cup (16 tbs)|
Sift 1/4 c sugar with flour, baking powder, and salt.
Beat egg yolks until light, then add lemon rind and juice, melted butter, and milk, and beat well with spoon.
Stir in sifted dry ingredients and beat until smooth with hand beater or electric beater.
Beat egg whites until quite stiff, then gradually add remaining 1/4 c sugar, while continuing to beat until stiff.
Fold into first mixture, pour into greased or oiled 1-qt casserole and place in pan of warm water.
Bake in a moderately hot oven of 375ºF for 45 min., or until firm on top and nicely browned.
As the pudding bakes, it separates into a thin bottom layer of lemon sauce with a thick, fluffy cake-like layer on top.